Bourbon Braised Beef At Cold Lake's Casual Canoe Bourbon + Craft Kitchen, Bourbon Braised Beef is a standout dish, one that holds a special place in owner / operator George Gimlett's heart. “While it wasn’t on the menu from the very beginning, after seeing how much my family enjoyed it, I knew it would resonate with guests as well.” He shares it in hopes that it resonates with your loved ones, too. “Take your time and focus entirely on the task at hand. Cooking is an act

Braised Bison, Butternut Squash and Wild Mushroom Pot Pie This recipe for Braised Bison, Butternut Squash, and Mushroom Pot Pie is one that can be prepped ahead of time. Says Chef Holly Holt, owner and operator of SheCooks Catering, “Pot pies are a labour of love. It’s simple, but it takes a bit of time. I love making pot pies for my dad, and this recipe really highlights our Indigenous roots.” “Don’t be scared to cheat or adjust the recipe,” she advises. “Buy premade pie

Carrot 'Cake' French Toast Deep down, Chef Scott Redekopp of Calgary's Hotel Arts Group says he’s a sucker for cream cheese icing, which served as part of the inspiration for Carrot ‘Cake’ French Toast. “At Hotel Arts we make our own carrot cake brioche but at home I simply use thick cut white bread or brioche, or leftover baguette – use whatever you want.”

Short Rib Bourguignon “This is a classic French stew that I’ve modernized by using short ribs and adding the vegetables at the end," says Chef Francis Martinez of Calgary's Fine Print. This enhances presentation and gives the dish a fresh, vibrant touch. “Calgary winters can be very cold, so this hearty dish is perfect for warming up!”

Many of us grew up making cookies with our moms, or still enjoy baking them with our own kids, or just for ourselves – it’s a simple pleasure, putting together sugar, butter and flour and reaping the rewards afterwards. But have you met Kathy Leskow? Ten years ago, the Sherwood Park mom took her love of baking up a notch, embarking on the journey of turning cookies (cupcakes and cakes too) into a thriving business. And, while people around her describe Leskow as a trailblazer

You’d be forgiven if you thought haggis sounds, well, unappetizing. Scotland’s national dish is made of sheep offal (the heart, organ meat etc.) chopped finely with onion, oatmeal, spices, stock and suet, the hard white fat found around an animal’s kidneys. The mixture is then stuffed into a sheep’s stomach and steamed or boiled. Despite its lumpy oval shape, a sort of squished football, it’s technically a type of sausage. Or is it a pudding? It depends who you ask.